Sushi Cook | Sensei by Nobu

POSITION OVERVIEW 

Sushi cook's responsibility is to execute all dishes and recipes provided by the culinary leadership. The expectation for the position is to maintain a clean and tidy work environment. They are also required to work in tandem with all positions in the kitchen and department.   

ESSENTIAL DUTIES AND RESPONSIBILITIES include the following:  

• Run the day-to-day operation of the sushi station in the kitchen. 
• Prepare food items per guest orders of consistent quality following recipe, as well as production, portion, and presentation standards. Complete station setup is expected for all meal periods. 
• All food items must be prepared and maintained according to all health code standards. Leadership – Maintain a positive, upbeat role, promote and exemplify Company values and represents departmental objectives and interests to internal and external customers 
• Customer Service – Follow up on complaints, questions, and concerns; respond to internal/external customer needs in a friendly, timely and efficient manner 
• Teamwork - Develop and promote teamwork and cooperation among co-workers 

• Safety – Comply with established safe work practices and attend to all safety-related training provided or made available by the Company. 
• Due to the intimate nature of the resort with limited number of guests on property, must assist teams laterally across all departments to lead a seamless guest flow throughout the different resort spaces. 
• Other duties as assigned 

QUALIFICATIONS 

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required.  Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. 

Education and/or Experience 

• Minimum one year related work experience 
• Must be able to work as part of team 

• Must be able to work a flexible schedule 
• Strong ability to prioritize, organize, and manage competing priorities 

Required Licenses/Certifications 

• Food handler’s certification